Roasted Poussin with Asian Apple Cider Sauce
When asked, how often does a 4-year old say he wants “Poussin” for dinner? When you are asking my nephew, Luke, you shouldn't be surprised that that's the answer you might get!
Poussin, or baby chicken, as my little, dear nephew will tell you, is an ideal little roast for a precious little child. The Poussin is small enough for a kid to relate to, and because you roast them as you would a chicken or Cornish game hen, they require little time in the kitchen. The trick is to make a flavorful sauce or glaze to baste with. When Luke is joining me for dinner, I keep it simple: I stuff the little birds with quartered lemons and some thyme. Then using an apple cider-based sauce, which is particularly appealing to a child, I baste the little chickens while they roast. I add soy, garlic and just a touch of ginger to the sauce to give it an Asian flavor that, when combined with the pan juices, easily becomes a delectable sauce, so the adults at the table are wowed, as well.
Roasted Poussin with Asian-Apple Cider Sauce
Serves 4
For Poussin:
4 Poussin (or Cornish game hens)
1 lemon, quartered and then cut in half
1 teaspoon dried thyme
Sea salt and freshly ground pepper
½ cup chicken stock
¼ cup Apple Cider
For sauce:
½ cup Apple Cider
¼ cup soy sauce
Scant ½ cup Apricot Preserves
½ cup brown sugar, lightly packed
1 tablespoon freshly grated ginger
3 cloves garlic, chopped
Prepare the Basting Sauce:
Purée the Sauce ingredients in a blender. Pour into a bowl and reserve for basting.
Prepare the Poussin:
Preheat the oven to 450° F, and adjust the rack to the middle of the oven.
Rinse the Poussin inside and out and pat dry with paper towels. (Optional: Cut off tails and any additional fat around the body cavity and neck. Personally, I prefer to cut off the tail, but leave the fat around the neck).
Generously season the inside with sea salt and pepper. Stuff with ¼ of the lemon, and sprinkle with dried thyme. Tie the legs together with kitchen twine and tuck the wing tips underneath. Season the outside of the Poussin well with salt and pepper. Place in a large roasting pan, making sure they are not touching.
Roast the Poussin for 20 minutes. Reduce the temperature to 400°F and add the chicken stock and apple cider to the roasting pan. (This prevents your basting sauce from scorching. In addition, it creates a delicious pan sauce.) Brush the Poussin with the basting sauce.
Continue roasting the Poussin for about 45 minutes longer, brushing with the basting sauce every 15 minutes. Before removing, brush with sauce one last time and keep in over for a final five minutes.
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